Cinnamon Sugar Tortilla Chips with Fruit Salsa

Say goodbye to boring chips and salsa—these cinnamon sugar tortilla chips bring the party.

Lightly spiced, crispy, and sweet, they pair with a colorful fruit salsa that’s juicy, tangy, and impossible to resist.

Perfect for movie nights, brunch, or whenever you need a little sugar + crunch combo in your life.

Why This Recipe is Awesome

This recipe is a little magic trick disguised as a snack.

It’s ridiculously easy, needs just a few ingredients, and somehow looks gourmet without trying.

The cinnamon sugar coating is perfectly sweet, while the fruit salsa adds a punch of freshness that balances everything out.

Trust me—these chips will disappear faster than you can say, “just one more.”

It’s also totally adaptable.

You can switch up the fruits in the salsa based on what’s in season, add a drizzle of chocolate if you’re feeling extra, or even sprinkle a touch of sea salt to really make the flavors pop.

Basically, it’s your dessert playground in a bowl.

Ingredients You’ll Need

Here’s everything you need to make this magic happen. I kept it short and sweet—like your snack should be.

For the Cinnamon Sugar Chips:

• 6 flour tortillas (the smaller the better, like 6-inch ones)
• 3 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon

For the Fruit Salsa:

• 1 cup strawberries, diced
• 1 cup kiwi, diced
• 1 cup pineapple, diced
• 1 tbsp honey (optional, depending on the sweetness of your fruit)
• A squeeze of fresh lime juice

Step-by-Step Instructions

Step 1: Prep the tortillas

Preheat your oven to 350°F (175°C). While it’s warming up, cut your tortillas into triangles—think mini nachos. Brush each triangle lightly with melted butter.

Step 2: Add the sugar magic

Mix your sugar and cinnamon in a small bowl. Sprinkle it evenly over the buttered tortillas. Pro tip: don’t skimp on this step—this is the sweet, crunchy goodness everyone will fight over.

Step 3: Bake the chips

Arrange the tortillas in a single layer on a baking sheet. Pop them in the oven for about 10–12 minutes, or until they’re golden and crispy. Keep an eye on them—they burn fast, and burnt cinnamon is… not fun.

Step 4: Prep the fruit salsa

While the chips bake, dice your fruits into tiny, bite-sized pieces. Toss them together in a bowl with honey and a squeeze of lime juice. This brightens the flavors and gives the salsa a little zing.

Step 5: Serve it up

Let the chips cool for a few minutes (don’t worry, they’ll still crunch). Serve with a generous scoop of fruit salsa on the side—or pile it on top like a little dessert mountain.

How to Serve

• Serve as a fun dessert for parties or movie nights.
• Perfect as a brunch snack alongside pancakes or waffles.
• Go wild and use them as dippers for chocolate or yogurt.

FYI, presentation matters.

Even a simple white bowl or a colorful plate makes these look fancy AF.

Nutrition Facts (per serving, approx. 1/4 recipe)

• Calories: 220
• Fat: 9g
• Carbohydrates: 32g
• Fiber: 3g
• Sugar: 12g
• Protein: 2g

Common Mistakes to Avoid

• Skipping the butter—the chips won’t get that perfect golden crisp.
• Overbaking—seriously, one minute too long, and your cinnamon sugar turns brown-black-burnt.
• Using super watery fruit—your salsa will be soggy. Pat fruit dry if needed.
• Crowding the baking sheet—chips will steam instead of crisp.

Alternatives & Substitutions

• Tortillas: Try whole wheat or corn tortillas for a slightly different texture.
• Sugar: Swap granulated sugar for coconut sugar if you’re feeling healthy-ish.
• Fruit Salsa: Mix in mango, blueberries, or raspberries. Even a touch of mint is divine.
• Butter: Can use coconut oil if you want a dairy-free option.

Final Thoughts

These cinnamon sugar tortilla chips with fruit salsa are proof that you don’t need a fancy bakery to impress people—or yourself.

Crunchy, sweet, fresh, and easy, they’re basically a stress-free way to feel like a dessert architect.

Make them for brunch, movie night, or any time you want to eat something deliciously playful.

Go on, pile that fruit salsa high, sprinkle a little extra cinnamon, and dig in. You’ve earned it.

FAQ (Frequently Asked Questions)

Q: Can I make the chips ahead of time?
Yes! Bake them and store in an airtight container at room temp. They’ll stay crunchy for 2–3 days.

Q: Can I freeze the fruit salsa?
Technically, yes—but fresh is best. Freezing changes the texture and makes it watery.

Q: Can I use store-bought fruit salsa?
Sure! But you’ll miss the fun of making it colorful and fresh. Plus, homemade tastes way better.

Q: Can I make it vegan?
Yes! Swap butter for coconut oil and honey for maple syrup. Boom—vegan-friendly.

Q: Can I add chocolate?
Of course! Drizzle melted chocolate over the chips for extra decadence. You’re welcome.

Q: Can I make these spicy?
Yes! A pinch of cayenne in the cinnamon sugar makes a fun sweet-heat twist.

Q: Can I use corn tortillas?
Yep! Corn tortillas work, but they crisp differently than flour ones. Both are delish.